This P.F. Chang's Mongolian Beef copycat recipe is made with tender strips of wok-fried beef with a sweet and tangy garlic ginger sauce! The fan-favorite entree is always delicious, but even better when it's homemade! Truly a 'better than restaurant' quality meal the whole family will love!
P.F. Chang's Mongolian Beef Copycat Recipe
When I'm not in the mood for cooking, takeout is always something I enjoy! This copycat recipe is so much better than the restaurant version, and you won't have to make the trip to PF Chang's!
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🥘 P.F. Chang's Mongolian Beef Ingredients, Notes, & Substitutions
- Beef - 1 pound of flank steak or thin-cut sirloin.
- Cornstarch - ¼ cup of cornstarch or a cornstarch substitute.
- Vegetable Oil - 1 cup + 2 teaspoons of vegetable oil; you can substitute for almost any other oil like olive oil or coconut oil.
- Garlic - 1 tablespoon of minced or chopped garlic.
- Ginger - ½ teaspoon of fresh, minced garlic.
- Soy Sauce - ½ cup regular or low sodium soy sauce or a soy sauce substitute.
- Water - ½ cup of water.
- Dark Brown Sugar - ¾ cup of dark brown sugar is recommended, but light brown sugar also works.
- Green Onions - You will need 2 chopped or sliced on the diagonal in 1-inch lengths.
- Sesame Seeds - Optional garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make P.F. Chang's Mongolian Beef
This Mongolian beef is super simple to prepare! All you will need is a saucepan, a cutting board, a knife, a wok or skillet, and your measuring utensils.
This recipe is for 4 servings of Mongolian beef.
Prepare the Sauce
Step 1: Prepare. Slice 1-pound (454 grams), ¼-inch thick beef against the grain into bite-size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in ¼ cup (32 grams) of cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
Step 2: Heat. Heat 2 teaspoons (10 milliliters) of vegetable oil in a saucepan over medium-low heat (don't let the oil get too hot).
Step 3: Cook. Add ½ teaspoon of ginger and 1 tablespoon of garlic for a quick 30-second cook (without letting them get browned or burnt) and then add ½ cup (116 grams) of soy sauce, ½ cup (118 milliliters) of water, and ¾ cup (165 grams) of brown sugar. Stir to dissolve the brown sugar.
Step 4: Boil. Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
Cook the Meat
Step 5: Heat. While the meat is sitting in the cornstarch, heat up your wok or skillet (a skillet will work as long as you add enough oil to cover the meat sufficiently) at medium heat. Add 1 cup (237 milliliters) of oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
Step 6: Cook the beef. Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels.
Step 7: Drain. Drain out oil from the wok (or skillet) and return the wok to the heat.
Step 8: Heat the sauce and meat. Add the meat back to the wok and cook for one minute (still on medium heat). Then, add the sauce and cook, stirring frequently, for an additional minute.
Step 9: Add onions. Toss in the 2 sliced green onions and cook for one final minute.
Step 10: Serve. Remove from heat when done, and serve immediately.
🍽️ What To Serve With Mongolian Beef
This dish is awesome on its own, but even better when served with my Hibachi Noodles or Panda Express Fried Rice! Of course, any type of rice would work, such as brown rice or Instant Pot white rice.
For a low-carb version, serve it with some cauliflower rice or zucchini noodles! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Feel free to add some broccoli or asparagus to your Mongolian beef! Just add it to the skillet once you return the beef to the pan.
- Coating your beef in cornstarch will help to make the meat tender and the edges wonderfully crispy. It also causes the sauce to thicken!
- You can also purchase pre-sliced beef from the supermarket to save yourself some prep time.
🥡 Storing & Reheating
If you have any Mongolian beef leftover, you can store it in a sealed, airtight container in the refrigerator for up to 4 days.
Freezing
Let your beef cool to room temperature, and then place it into a sealed bag or container. It can be frozen for up to 3 months.
When ready, transfer your Mongolian beef to the refrigerator to thaw completely before reheating it.
Reheating
Reheat your Mongolian beef in a skillet on the stovetop. You'll want to use medium-low heat and cook, stirring frequently, until warmed.
Don't heat it too much, though, as you don't want the beef to become tough.
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📖 Recipe Card
P.F. Chang's Mongolian Beef Copycat Recipe
Ingredients
- 1 lb beef (flank steak or thin cut sirloin)
- ¼ cup cornstarch
- 1 cup vegetable oil
- 2 teaspoon vegetable oil
- 1 tablespoon garlic (minced or chopped)
- ½ teaspoon ginger (fresh, minced)
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar (dark brown sugar is recommended, but light brown sugar also works)
- 2 green onions (chopped or sliced on the diagonal in 1 inch lengths)
- sesame seeds (optional garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Slice your ¼ inch thick beef against the grain into bite size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat 2 teaspoon of the vegetable oil in a saucepan over medium low heat (don't let the oil get too hot). Add the ginger and garlic for a quick 30 second cook (without letting them get browned or burnt) and then add soy sauce, water, and brown sugar. Stir to dissolve the brown sugar. Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
- While the meat is sitting in the cornstarch, heat up your wok or skillet (skillet will work as long as you add enough oil to cover the meat sufficiently) at a medium heat. Add oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels. Drain out oil from wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional minute. Then add the sliced green onions and cook for one final minute.
- Remove from heat when done and serve immediately.
Nutrition
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